Chocolate Chip M&M Cookies

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These are tried and true family-favorite chocolate-chip XL bakery style cookies with two secret ingredients, no wonder they are the best! RAVE reviews from commenters

These are tried and true family-favorite Chocolate Chip M&M Cookies with two secret ingredients, no wonder they are the best! These cookies are crisp on the outside and soft/chewy in the center.

Chocolate Chip M&M Cookies

 These bakery-style massive chocolate chip M&M cookies make for such a great treat. They’re soft, chewy, and loaded with chocolate! Plus they’re massive and who doesn’t like huge cookies?!

How to make these cookies 

  1. Combine the butter, brown sugar, and white sugar
  2. Cream the ingredients together; either in a stand mixer or with hand mixers. Take your time here, we want the dough to be very creamy and smooth.
  3. Add in 2 large egg yolks and the vanilla extract and mix to combine. Use the extra egg white in this easy egg wrap recipe.
  4. Combine the egg white with cream of tartar (Here’s a description of what cream of tartar does in baked goods)
  5. Beat until light and fluffy
  6. Add the egg mixture to the wet ingredients and fold to combine
  7. Combine all the dry ingredients and stir to combine
  8. Add dry ingredients to wet ingredients
  9. Mix until you’ve got a thick smooth dough. Avoid over-mixing the dough; stir until everything is just combined.
  10. Add in the regular sized and miniature chocolate chips

Instructions continued

  1. Stir to evenly disperse the chocolate
  2. Use a 1/4 cup measuring cup to measure the balls of dough
  3. Roll into flat wide discs and press M&Ms on top.
  4. Bake! Add a few more chocolate chips and/or M&Ms on top

Chocolate chip M&M cookies baking tips

  • Accurately measure flour: if a measuring cup is pushed into a bag or container of flour, it will pack in way more flour than is needed. To properly measure your flour, spoon the flour into the measuring cup until its overfilled. Then use the back of a butter knife to level the measuring cup at the top. (Video visual here)
  • Room temperature eggs and butter: don’t melt the butter or the cookie dough will need to be chilled before baking. Check out this guide to bringing eggs and butter quickly to room temperature.
  • Use quality ingredients: grab real butter (not margarine), pure vanilla extract, and high quality chocolate-chips (I recommend Guittard or Ghirardelli) for the best possible flavor.
  • Use a 1/4 cup measuring cup: to get even and consistent cookie dough sizes. This will ensure even baking.

More cookie recipes: 

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Chocolate Chip M&M Cookies

4.95 from 20 votes
These are tried and true family-favorite Chocolate Chip M&M Cookies with two secret ingredients, no wonder they are the best! These cookies are crisp on the outside and soft/chewy in the center.
Print Recipe

Chocolate Chip M&M Cookies

4.95 from 20 votes
These are tried and true family-favorite Chocolate Chip M&M Cookies with two secret ingredients, no wonder they are the best! These cookies are crisp on the outside and soft/chewy in the center.
Course Dessert
Cuisine American
Keyword Chocolate Chip M&M Cookies
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 16 large cookies

Ingredients

  • 3/4 cup unsalted butter, at room temperature
  • 3/4 cup (133g) brown sugar
  • 1/4 cup + 2 tablespoons white sugar
  • 2 large eggs
  • 1/2 teaspoon cream of tartar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 2 and 1/4 cups (283g) all-purpose flour (See Note 1)
  • 2 tablespoons oat flour (oats that have been blended)
  • 1 and 1/2 cups (270g) chocolate chips
  • 1/2 cup (85g) miniature chocolate chips or chocolate chunks
  • 1/2 cup M&M's

Instructions

  • PREP: Preheat the oven to 350 degrees F. Line a large sheet pan with parchment paper or a silpat liner and set aside.
  • BUTTER AND SUGARS: In a large bowl, beat together the butter, brown sugar, and white sugar until light and creamy, about 3-4 minutes.
  • EGGS: separate the eggs yolks from egg whites (discard ONE of the egg whites or save it for a different recipe). Beat the egg yolks and vanilla extract into the sugar and butter mixture. Place the remaining egg white in another bowl. Add the cream of tartar in with the single egg white and beat for several minutes until light and fluffy. Add the egg yolk mixture to the rest of the wet ingredients and mix until combined.
  • DRY INGREDIENTS: in another bowl, mix together the salt, baking soda, flour, and oat flour (Measure the oat flour AFTER grinding and not before). Stir until combined.
  • COMBINE: combine the dry and wet ingredients and stir until just combined. Stir in the regular chocolate chips, and the miniature chocolate chips or chocolate chunks.
  • COOKIE DOUGH BALLS: Use a 1/4 cup measuring cup to measure out the dough onto a cookie sheet. Strategically place extra chocolate-chips and the M&M's on the tops of the cookies. (I don't mix the M&M's into the dough, but rather place them on the tops to get a pretty bakery-style appearance). Roll into big dough balls even in width and height. Place no more than 4 cookies per sheet pan.
  • BAKE: bake in a fully preheated oven for 10-12 minutes or until the sides are lightly browned. Remove and allow to "cook" more on the cookie sheet for about 4-5 minutes before transferring to a cooling rack.
  • Under-baking your cookies is key to soft and chewy cookies. These cookies have a very soft and chewy center with crisp edges.

Recipe Notes

Accurately measure flour: if a measuring cup is pushed into a bag or container of flour, it will pack in way more flour than is needed. To properly measure your flour, spoon the flour into the measuring cup until its overfilled. Then use the back of a butter knife to level the measuring cup at the top. (Video visual here)

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117 Comments

  1. This does look like a wonderful recipe, Chelsea. Cool that you worked at a restaurant and had the chance to see how they made the cookies and learn what went in them and such! I have never used oat flour in cookies…only in a bread recipe my grandma has. I love oatmeal cookies so I bet using it as flour is equally great. I use cream of tartar in a sugar cookie recipe to make them extra soft, love the use of it in this recipe! I WILL be trying these soon. Thanks for sharing dear, and gorg pictures πŸ™‚

  2. You know what would have been perfect? If I had one of these amazing cookies to munch on while reading all the helpful tips in your post πŸ™‚ I’ve never tried using cream of tartar in my cookies, but I’ve heard that it does amazing things to the texture, so I’m definitely adding it to my kitchen to-do list. Pinned, pinned, pinned πŸ™‚

  3. Definitely trying these Chelsea. I’m not innately good at baking like I am cooking, so I’m always looking for other tried and true baking recipes — especially cookies since that’s my husband’s favorite. Can’t wait to try them!

  4. Sometimes the most classic desserts are the hardest recipes to perfect.
    I went through a big stage of chocolate chip cookie recipe testing last month and it took me dozens of recipes to actually find the perfect one. I’m so going to give yours a spin sometime this week! I’ve used oat flour in cookies before and the texture is just to die for. Never thought of cream of tartar, though! Thanks for all of the bakers notes, too.

  5. FANTASTIC looking cookies! My mom uses cream of tartar in her CCC cookies and I use cornstarch and neither one of us use oat flour. Maybe this was the missing link to taking our good cookies to great cookies. I can’t wait to give them a try!

  6. Wow! Lots of great tips in this post – Chelsea! That’s great! I love how perfect your cookies look BEFORE they go into the oven – and then they turn out to be the most beautiful cookie ever! With great taste and perfect appearance, what is not to love? πŸ™‚ Pinned!

  7. These are some really great cookie baking tips, Chelsea! I knew about the butter and eggs being at room temperature- but didn’t know what the deal was with cream of tartar. I’ve used recipes that called for it before (and the cookies turned out great!) but I wasn’t sure what kind of a difference it made. Now I’ll be baking with it all the time! These cookies look delicious by the way…

  8. These cookies look absolutely perfect, Chelsea! I’m not that great at making cookies, so I’ll definitely have to try your recipe! Especially the cream of tartar. So cool you got the chef to tell you his secrets. πŸ™‚ Pinning!

  9. 5 stars
    Just tried this and BEST COOKIE RECIPE EVER. I will never try another! My whole family ate them right up! Thank you for the helpful tips as I’ve often had cookies go flat and spread a lot.

  10. Whoa lady, these cookies look amazing! Love all these tricks and tips too πŸ™‚ That’s awesome that the restaurant baker told you his secrets – they sound perfect! Pinning!

  11. Love these cookies, Chelsea! I’ve never baked with oat flour, but I definitely have to change that. And I always add cream of tartar into my snickerdoodle cookies, but have never thought to do that with any others. Love this recipe! Pinned!

  12. I love putting COT in my chocolate chip cookies! The texture is unbeatable. These gorgeous cookies totally look bakery-worthy and I LOVE how huge and omg-stuffed-to-the-limit with chocolate they are! Pinned. πŸ™‚

  13. Yum yum yum!!! These look so so good! Although I am trying to eat super healthy right now as a sort of detox after vacation food … and these are not helping!!! πŸ™‚

  14. I would NEVER have guessed that COT could be used in a cookie recipe, I am both shocked and intrigued!! what I can get totally behind is having these cookies for dinner, because obviously πŸ˜‰

  15. Chelsea these are picture perfect! I’ve never heard of using either of these secret ingredients, though I do use constarch in mine. I’ll definitely have to try these because OMG THEY ARE SO FLUFFY I’M GONNA DIE! Jk. But still super excited. πŸ˜€

  16. 5 stars
    Oh my heck. I was a little skeptical on these being the best ever, but these are seriously the BEST EVER. I have tried hundreds of cookie recipes and never found the perfect recipe until this one. I followed all of your notes and these were perfect. I can’t believe the texture. Thanks for a wonderful recipe and one I will use forever!

  17. Oh my heck. I was a little skeptical on these being the best ever, but these are seriously the best. I have tried hundreds of cookie recipes and never found the perfect recipe until this one. I followed all of your notes and these were perfect. I can’t believe the texture. Thanks for a wonderful recipe and one I will use forever!

  18. 5 stars
    Hey! I made these this weekend and they are super good! Thanks so much for the recipe- this will go in the binder of recipes to keep and share with friends. Thank you!

  19. Can you describe the texture of this cookie? I was wondering if they’re soft and puffy, or if they get a crisp and chewy texture? Thanks so much!

  20. I must say that your recipes (and, more importantly, PHOTOS) all look simply amazing. I was just wondering if you have nutritional facts posted anywhere? Did I just happen to miss them?

    1. Thanks Eden! I typically don’t do nutrition facts for my recipes. If you have a question about a specific recipe, I can get you the stats for them. Thanks!

  21. 2 and 1/3 cups (13 ounces or 368 grams) all-purpose flour (spoon and level)*
    2 and 1/3 cups of flour is not 368g
    should be just around 300g
    as i follow recipe in grams, I mixed everything and realised it is wrong in the recipe =(

    1. I put all the different measurements because people measure their flour so differently. The 2 and 1/3 cups for me was about 368 grams when put on my food scale. Did the cookies not work out for you?

      1. But i dont think it should be such a big diff?
        http://allrecipes.com/howto/cup-to-gram-conversions/

        i removed 60g of flour mixture before i added in.
        May i know did u flatten the cook dough? because it is not too obvious from the top view picture.
        mine came out quite puffy without flattening, but still good though.
        Just not too sure for now, i should actually be using 300g flour or 360g, Its such a huge diff!

        Thanks a lot for the recipe and ur prompt reply!! πŸ™‚

        1. Glad to hear yours were still good! I would just use whichever amount of flour that made the cookies the consistency you like! For puffier and cakier cookies – more flour. Less flour is less puffy cookies. I didn’t flatten the cookie dough before putting it in the oven. Hope that helps! πŸ™‚

  22. We like our cookies less cake-like so left out some of the flour like suggested and these were wonderful. Great texture, kids and wife loved them. Great recipe, thanks!

  23. 5 stars
    These really are amazing! I’ve always wanted to make huge cookies! All of my friends and family loved these cookies too. They really are the best! Thank you for sharing!

  24. Quick question…the pic of ingredients shows cornstarch, cream of tartar, baking powder & baking soda. But i don’t see baking powder listed in the actual directions or an amount. Do i need it?

  25. I’m confused about the photo. Baking soda, baking powder, cornstarch, cream of tartar? I don’t keep baking powder because it can easily be replaced with baking soda, cornstarch, and cream of tartar. There isn’t baking powder in the recipe, right? Perhaps I am reading into this too much πŸ˜‰

  26. 5 stars
    I plan to make these today with Reese’s Pieces for Thanksgiving. I’ve already made them three times in the last couple of weeks and they’re my new favorite cookie. They taste wonderful and come out looking perfect every time! (It’s fun that they’re so huge too!) Thanks for sharing this great recipe. πŸ™‚

    1. Ooo love the idea to use Reese’s Pieces!! So glad you love these cookies πŸ™‚ Thanks Celeste!!

  27. 4 stars
    Hi, delicious cookies!! I made them last night :-). But I have a question. Why do you separate the eggs and beat the white + cream of tartar (c of t) into a foam? I know c of t is often used to stabilize egg white foams but in those recipes you then carefully fold the whites in as the last step to avoid deflating the foam. In this recipe the foam is beat into the liquid, then mixed again when the dry ingredients are added, and a third time as the chocolate is incorporated. It seems like there isn’t a chance any of the foam would survive. I also checked out snickerdoodle recipes which include c of t and noticed it’s just mixed in with the dry ingredients. Anyhow, I guess all this is a lot to say, the cookie were delicious, but it seems like one could save 5-10min separating and beating the eggs, so I was curious if you know the reason it’s done this way in this recipe.

  28. I’m really surprised to see that you are not using parchment paper or a silicon baking mat on your cookie sheet. That is what makes baked goods really good- no brown bottoms, no scraping them off the sheet, and uniform in size on the bottoms.

    1. You can definitely use one if you’d like. I actually have never had any of the aforementioned issues by using a really high quality baking sheet. I use Chicago Metallic or Calphalon and love the way my cookies turn out on them!

  29. 5 stars
    I baked a double batch of these cookies for our July 4th holiday family fish fry, and they were a big hit! I’ve been searching a long time for the perfect chocolate chip cookie recipe, and I finally found it – thanks to you! Chewy and full of chocolatey flavor, they were both beautiful, wonderfully aromatic, and super tasty. Your “secret” ingredients were definitely the key!

    1. SO happy to hear!! I’m glad they were a hit for the party! Thanks for your sweet comment Kim πŸ™‚

  30. 5 stars
    Hello! I’m excited to try this recipe out – I’ve purchased the ingredients and will be making this tomorrow.
    I just have one question: do these cookies spread out, and if so, by how much? I’m not sure how big to make them on the baking tray – I’ll be using a 1/4 cup scoop, but I’ll be shaping them into circles with my hands. Approximately how large should each cookie be when placed on the baking tray?

  31. Awesome! Followed all your directions as posted and they are delish!
    Swapped m&ms for chopped pecans
    Funny how I thought I was taking them out to early but they set up so nice on the pans after letting them sit for 5 minutes before removing to cooling rack.

  32. 5 stars
    I just made these and they turned out great! They do take a little bit longer to make vs. regular CC cookies but it is worth it! Next time i will make a double batch so they last a little longer! Love the recipe! Thanks so much for sharing.

  33. About how big do these cookies get? (Diameter in Inches). Need to make ‘big bakery style cookies’ and I’ve had so much waste with all the other recipes I’ve tried (didn’t spread enough). Also, can I refrigerate the dough overnight and bake the next day?

  34. Dear chef, i already tried ur cookies n we all loves it. So i intend to make as a doorgift for my brother during his wedding. Can u help me how to calculate if i want to make 3x of the recipies.yr answer i appreciate.tq

  35. 5 stars
    All my cookies (oatmeal, peanut butter, gingersnaps) turn out great except for my choc chip. They usually spread too much and taste egg-y. These turned out wonderful. I agree with a previous comment that they are a little more work but they are worth it – mine turned out thick and chewy! Pinning now!

    1. Yay! So, so great to hear these were a success for you and well enjoyed! I’m so happy to hear that! Thank you Nancy!

  36. 5 stars
    These cookies are wonderful! I’ve given them as gifts (we included one with each of our Valentines this year) and everyone loves them! A neighbor’s husband just asked for the recipe today (he snuck a taste of his kid’s Valentine…) πŸ™‚

    1. If you dough was crumbly you likely over-measured your flour. Did you scoop and level it? By pushing a measuring cup into a bag or container of flour you are packing in a lot more than needed. I hope that helps!

  37. Did you flatten your cookies some? They look like it in the picture that shows what they should look like pre-oven.

    1. I’ve tried putting half the batch in the freezer to deter my desire to eat them all immediately. Doesn’t work. They’re absolutely delicious, even straight out of the freezer. This is my #1 cookie recipe!

  38. These look fantastic – but wonder can I make them smaller than 1/4 cup? If so, how long would you bake for? Thank you so much for sharing!

  39. 5 stars
    I’ve been looking for the perfect bakery style cookie and finally came across your fabulous recipe. They came out perfectly. Thank you so, so much!

  40. What if I want to leave out the 1/2 cup of chocolate chunks and the M & M’s . Do I use 2 1/2 cups of chocolate chips to make up for the amount or just use 1 1/2 cups of chocolate chips ?

    Otherwise does the amount of extra stuff affect the consistency or thickness of the dough??

  41. Amazing cookies… Looks divine too definitely will try. One doubt if I want to reduce the egg to one so I hve to reduce the quantity in each ingredient rite. So,, 3/4″half I hve to put”how can half.

    1. If you half part of the recipe you’ll want to halve it all. So half of 3/4 cup is 1/4 cup + 2 tablespoons (6 tablespoons). Enjoy these!

  42. Hi! These look great! Can’t Wait to try them out! How do you achieve the pre-oven look? It seems almost swirly, not like a flattened ball… thanks!

  43. Love these cookies! Quick question (although I realize this is an olderish post!)….does it matter if it’s dark brown sugar or light brown sugar? I’ve made them before and they were perfect, however, I made them this weekend and they are crunchy. I can’t remember which I used and am wondering if you have a preference. Thanks!

    1. I use light brown sugar πŸ™‚ If they were crunchy they could have been a bit overbaked or perhaps the flour was over-measured a bit. Hope that helps!

  44. 5 stars
    Hello how are you i have question how long do you mix egg whites with cream tartar and my cookies flattened out too much so how long will shelf life be

  45. Can you make these into peanut butter cookies by just omitting the chocolate chips? I am going to make these tonight and we are going to have them on Mother’s Day!!

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